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Bygannie (Deep Fried Eggplant) Recipe

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This recipe for Bygannie (Deep Fried Eggplant) is from Ma's West Indian Cookbook - 7th Edition (2023) , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 cup flour
1 teaspoon cumin
1 teaspoon crushed garlic or garlic powder
1/4 cup milk
1 egg
1 teaspoon salt
Dash of pepper
Fresh parsley to taste
2 cup of cooking oil (for frying)
1 medium eggplant, washed and sliced about 1/8 of an inch
Directions:
Directions:
Mix the flour, salt, pepper, crushed garlic, milk, egg and parsley together until the mixture becomes a batter.

Dip eggplant slices into the mixture, coating all sides.

Deep fry slices until golden brown, flipping each side.

Cool and serve with sweet and sour sauce or add hot pepper sauce for a good sting.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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